Cardamon Buckwheat Cake!
Our new obsession is buckwheat flour. It's amazing and not wheat at all! Buckwheat is a fruit seed. In fact, it is related to the rhubarb family and it is naturally gluten-free! Buckwheat is high in magnesium, fiber and honestly, it is kind of a super food and we love it! (see notes at bottom for more info)
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Buckwheat Flour - 1 1/2 cups
Brown Sugar - 2/3
Baking Soda - 1.5 teas
Ceylon Cinnamon - 2 heaping teas
Cardamon - 1 heaping teas
Eggs - 2
Almond Milk or Grass Fed Whole Milk - 3/4 cup
Grass Fed Butter - 7 oz
Blackberries or whatever berries are in season - 2/3 cup or enough to decorate the top!
Preheat oven to 350 degrees
Line your square baking pan with unbleached parchment
Mix eggs, sugar and butter together
Mix your dry flour, soda, spices
Add the dry mix to the wet whilst mixing slowly
Add-in milk whilst stirring
Mix on medium high until fluffy
Pour mixture into lined baking pan
Top the mixture with fresh blackberries or frozen* (see notes)
Bake at 350 degrees for 20 minutes or until done
Enjoy warm with ice cream of your choice!
My Notes -
As always, ingredients matter!
Choose spices that have not been irradiated and are free from pesticides
Fresh organic blackberries sit on top of the cake whilst frozen blackberries sink in (as seen above)
Both taste awesome though.
We choose pasture raised organic eggs
Almond milk should have no carageenan or other nasty additives
Now more than ever before. Get back to real food, real baking and move away from packaged "foods", for the sake of your children's healthy future.
We paired ours with homemade burnt mallow ice cream!
Recipe to come!
Bookmark this cake for the upcoming holiday baking!
For more information on Buckwheat -
Buckwheat - basic definition